Little Gems becomes part of Coi's famous Taste and Scent extravaganza.

Daniel Patterson's Coi isn't just a restuarant, it's a flavor and scent mind trip. The New York Times writes:
"With the first course came an unusual instruction: I was told to dab some perfume on my wrist. Not perfume exactly, but an oil made with pink grapefruit, tarragon, ginger and black pepper, all ingredients in the appetizer before me, which I would experience first as a scent and then as a taste, the sequence underscoring the way these senses work in tandem...There’s a lingering appreciation — at times, reverence — for the meticulousness with which the chef, Daniel Patterson, approaches his cooking, the ambition he lavishes on it."

Food Snob Blog writes: "Plat Principal 3: Bellweather Farm baby lamb; English peas, spring onions, little gems, flowering thyme. Slow-roasted with mirepoix and thyme, the tenderloin and neck from a baby lamb, were served, each upon a slip of pea purée, drizzled with lamb jus vinaigrette and teamed with little gem lettuce, spring onions and more peas. The loin, layered with a little juicy fat atop, was succulent and toothsome, but the leaner cut of neck was unfortunately a tad dry and chewy. The vegetables were all well-cooked: the moist lettuce, crispy; sweet peas, crunchy; and the spring onion shells, firm to bite. Thyme-flavoured jus had a nice spicy twang to it." Click here to see the other dishes. http://foodsnobblog.wordpress.com/2009/04/07/coi-san-francisco/ This really looks like magic for the mouth.